Sachertorte
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5
2 reviews
Excellent
Sachertorte
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Sachertorte is a Viennese chocolate cake with apricot filling invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich.
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Ingredients
For the cake
- 4 oz. bittersweet chocolate
- ½ cup butter softened, unsalted
- ½ cup icing sugar
- 6 egg separated
- ½ cup sugar
- 1 cup flour
For the syrup
- ⅓ cup sugar
- ⅓ cup water
- 2 tablespoons dark rum
For the filling
- 10 oz. apricot preserves
- 1 tablespoon water
- 2 tablespoons dark rum
For the icing
- 6 oz. bittersweet chocolate
- 2 tablespoons butter
- 2 oz. heavy cream
Equipment
- springform pan (9 inches / 23 cm)
Instructions
Cake
- Preheat oven to 350 F (175˚C). Lightly butter a springform pan.
- Melt the chocolate over a double boiler. Remove from heat and let cool.
- Beat butter with icing sugar until creamy. Stir in melted chocolate, then the egg yolks, one at a time.
- In a bowl, beat the egg whites with the sugar. Gently fold into the chocolate mixture, then stir in flour. Pour into the pan.
- Bake in the preheated oven until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, about 45 minutes.
- Remove from oven and cool on a wire rack for 15 minutes, then unmold by running a knife around the cake if necessary.
- Allow the cake to cool completely on the base of the springform pan. Once cool, remove from pan and slice the cake in half horizontally.
Syrup
- Bring water and sugar to a boil in a small saucepan.
- When the sugar is dissolved, remove from heat and stir in 2 tablespoons of rum. Brush half of the syrup on the cut side of the lower part of the cake.
Filling
- Puree the apricot preserves with 1 tablespoon of water until smooth.
- Bring to a boil over medium heat in a small saucepan and cook until thickened, about 2 minutes.
- Stir in 2 tablespoons of rum, then spread the jam mixture on the cut side of the bottom cake.
- Place the top of the cake on the bottom. Brush the outside of the cake with the remaining syrup and refrigerate until the icing is ready.
Icing
- In a bowl, combine the chocolate and butter. Melt over a double boiler. Meanwhile, bring the cream to a boil.
- Stir the cream into the melted chocolate. Let cool a few minutes.
- Spread the icing on and around the cake.
- Refrigerate for 30 minutes before serving. You can serve with whipped cream as well as a Viennese hot chocolate.
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Overall Rating
5
2 reviews
Excellent
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